British-Indian top chef Asma Khan brings the flavors of India home with her new cookbook. Here are three recipes.
Indian cuisine is deeply intertwined with tradition, community, and stories passed down from generation to generation. Few embody this philosophy as impressively as Asma Khan: The British-Indian top chef and lawyer not only stands for excellent taste with her restaurant Darjeeling Express in London but also for social justice. Her team consists exclusively of women—many of them mothers or housewives without formal training. With her new cookbook “Monsoon” (DK Verlag), Khan brings the magic of Indian cuisine home. Here are three recipes that invite you on a journey through India.
Chotpoti – Spicy-Tangy White Peas Ingredients for 6 servings: 225 g dried white peas, ½ tsp baking powder, 100 g potatoes, 1 small cucumber, 1 tomato, 1 tsp salt, 3 tbsp chopped onions, 1 boiled egg (sliced), 2 tbsp chopped coriander leaves
For the tamarind chutney: 2 tsp cumin seeds, 2 dried red chilies, 350 ml water, 2 golf ball-sized portions dried tamarind pulp, 3 tbsp sugar, ½ tsp kala namak (black salt), ¼ tsp salt or to taste
Preparation: Soak the dried peas in water with the baking powder for at least 4 hours or preferably overnight.
Drain, rinse under cold water, and let them drain. Place in a pot with plenty of fresh water, bring to a boil, then cover and simmer for 1 hour until the peas are tender.
Meanwhile, boil the potatoes with the skin on, then drain and let them cool. Peel and dice into small cubes. Dice the cucumber and tomato to the same size and set aside.
For the chutney, dry-roast the cumin seeds and dried chilies in a pan until deeply browned. Let them cool on a plate, then grind into a powder using a spice grinder. Set aside.
Drain the cooked peas and mix with salt in a bowl.
For the chutney, bring the water to a boil, add the tamarind pulp, and let it simmer. Reduce the heat to low and let it steep uncovered for 15 minutes. Remove from heat and allow to cool.
Once lukewarm, knead the softened tamarind pulp with your hands. Strain the pulp through a sieve into a bowl and mix with the roasted ground spices, sugar, kala namak, and salt. Adjust seasoning as needed (if tamarind pulp is unavailable, tamarind concentrate can be used, though it has less aroma).
Mix the potatoes, cucumber, tomato, and chopped onions with the peas. Stir in the tamarind chutney. Garnish with egg slices and chopped coriander before serving.
Eggplant with Poppy Seeds Ingredients for 6 servings: 750 g eggplants (cut into 4 cm cubes), ½ tsp chili powder, ½ tsp ground turmeric, 1 tsp salt, 1½ tbsp white poppy seeds (soaked in water for 30 minutes, then drained), 3 green chilies (chopped), 4 tbsp vegetable oil (or as needed), 2 dried red chilies, 1 bay leaf, 1 tsp cumin seeds, 1 tsp nigella seeds, 4 garlic cloves (chopped), 3 tomatoes (chopped), ½ tsp sugar, 240 ml water
Preparation: Spread the eggplant cubes on a plate and mix well with chili powder, turmeric, and ½ tsp salt, then let sit for 20 minutes. (The salt enhances umami and draws out moisture, preventing the eggplants from absorbing too much oil while frying. Do not marinate them in a bowl, as the lower pieces will soak in liquid and become soggy.)
Grind the poppy seeds and green chilies into a paste using a mortar and set aside.
Squeeze out excess moisture from the eggplant cubes.
Heat the oil in a deep pan over medium-high heat until shimmering. Fry the eggplant cubes until golden brown on all sides. Remove with a slotted spoon, drain well, and spread on paper towels.
If needed, add more oil to the pan (there should be about 1½ tbsp remaining). Heat and add red chilies, bay leaf, cumin, and nigella seeds. Fry for 30 seconds, add garlic, and sauté briefly. Stir in the tomatoes. Mix in the poppy seed paste with sugar and the remaining salt. Add water and simmer over medium-low heat for 3-4 minutes until the sauce thickens slightly.
Stir in the eggplants. Bring to a boil, then cover, reduce heat, and simmer for 5-7 minutes. Avoid stirring except to loosen any stuck pieces. Uncover and cook over medium-high heat until oil separates at the edges. Adjust salt as needed.
Manchurian Gobi – Spicy Fried Cauliflower Ingredients for 4-6 servings: 500 g cauliflower (cut into medium-sized florets), salt (to taste), vegetable oil (for frying)
For the sauce: 3 tbsp vegetable oil, 2 dried red chilies, 4 shallots or small red onions (roughly chopped), 2 tbsp crushed garlic, 1 tbsp grated ginger, 3 tbsp dark soy sauce, 3 tbsp ketchup, 2 tbsp white vinegar, 2 tsp sugar, 2 tsp chili powder, 1 tsp ground white pepper, 120 ml water
For the batter: 5 tbsp flour, 4 tbsp cornstarch, 1 tbsp garlic paste, 1½ tsp ginger paste, ½ tsp salt, ¼ tsp freshly ground black pepper, water (as needed)
Preparation: Heat the oil in a karahi or wok over medium-high heat until shimmering. Fry the dried chilies (break them for extra heat) and onions, stirring until the onions turn translucent. Add garlic, ginger, soy sauce, ketchup, vinegar, sugar, chili powder, and white pepper. Stir for a few minutes. Stir in the water and bring to a boil. Reduce the heat and let the sauce simmer until glossy.
Meanwhile, cook the cauliflower florets in salted boiling water for 10 minutes. Drain and rinse under cold running water. Let them dry on paper towels.
Pour oil 5 cm deep into a high-sided pan and heat over very low heat.
Mix the batter ingredients, adding enough water to form a thin batter (similar to the consistency of heavy cream). Coat the cauliflower florets evenly in the batter.
Increase the oil temperature to medium and fry the florets in batches for 4-5 minutes until crispy. Remove with a slotted spoon and drain on paper towels.
Toss the fried florets in the sauce until fully coated. Serve immediately.
Pre-cooked cauliflower florets may lose crispiness but remain wonderfully flavorful and delicious.
